Beetroot, Carrot & Apple Salad


Preparation: 15 mins
Cook Time: 0
Total Time: 15 mins
Serves: 6+



  • 2 large raw beets (400g), peeled and roughly chopped

  • 2 large carrots (about 200g), roughly chopped

  • 2 granny smith apples, cored and roughly chopped

  • Zest & juice of 2 lemons (~1/4 cup)

  • 1 tbsp mild-tasting olive oil

  • 3/4 tsp sea salt

  • 1/2 tsp black pepper (omit for AIP)

  • 1/2 tbsp raw honey, optional



  1. Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.

  2. Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.

  3. Add the olive oil, salt, pepper, and honey (optional).

  4. Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.

  5. Keeps in the fridge for up to 3 days.